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Peanut Pepper Dipping Sauce  


Veg  CD  PIC  ACC   30mins



Serves  4     Cold   Vegetarian  Vegetables  Nuts  Accompaniment  Picnics  Gluten Wheat Free  Eggless



1 tbsp Olive Oil

2 Red Capsicums (Sweet Peppers)

1 Onion, chopped

1 Garlic Clove, crushed

1 Red Chilli, deseeded and finely chopped

3 tbsp Crunchy Peanut Butter  (check ingredients)

1 tbsp  Lemon Juice

150ml/5fl.oz. Water

Salt & Black Pepper




1.  Place the peppers on a baking tray and bake in a preheated oven 200C, 400F, Gas Mark 6 for 20-25 minutes, turning once.


2.  Remove from oven and place in a plastic bag until cooled then remove the blistered skins, taking out the seeds at the same time. Reserve any oil on the tray.


3. In the meantime,  heat the olive oil in a pan, add the onions, garlic and chilli and sauté until soft.


4.  Add  the water and peanut butter. Bring to the boil, stirring, reduce the heat and simmer for 8 minutes, stirring occasionally and adding a little water if the mixture becomes too thick.


5.  Transfer the peanut mixture to a food processor or liquidiser together with the peppers and their oil,  lemon juice, salt and black pepper.


Serve at room temperature


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Main equipment required to make this Recipe


Baking tray

Plastic Bag


Wooden or plastic spoon

Food processor or liquidiser



Tips, Options and Substitutions


Use as a dipping sauce for cold chicken or vegetables.


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